Effect of high power ultrasound waves on properties of meat: a review.

S.D. Jayasooriya, B.R. Bhandari, Peter Torley, B.R. D'Arcy

    Research output: Contribution to journalArticlepeer-review

    176 Citations (Scopus)

    Abstract

    The effect of high power ultrasound waves on physical, biochemical, andmicrobial properties of meat have been the subject of a great deal of interest inrecent years. The present review details the basic principles underlying the effects of ultrasound on the properties of food systems, followed by discussion of specific effects of high power ultrasound on meat products, including muscle, cellular, and subcellular components. In addition, the specific effects of high power ultra soundon the following parameters are discussed: enzyme activities and efficiencies,muscle proteolysis, quality criteria such as tenderness; extraction of protein,gelation, and restructuring of meat products and germicidal properties againstmeat micro-organisms.
    Original languageEnglish
    Pages (from-to)301-319
    Number of pages19
    JournalInternational Journal of Food Properties
    Volume7
    Issue number2
    DOIs
    Publication statusPublished - 2004

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